Best Cinnamon Churros With Mexican Chocolate Dipping Sauce Recipes

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CHURROS WITH CHOCOLATE SAUCE



Churros with Chocolate Sauce image

These churros are extra special: crispy and sweet on the outside, custardy and soft on the inside, like a fried cream puff dusted in cinnamon sugar. Organic sugar is key for the coating -- it adds flavor and crunch.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield about 26 churros

Number Of Ingredients 16

1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream
1/2 cup packed dark brown sugar
1 tablespoon unsweetened Dutch-process cocoa powder
1/4 teaspoon ground cinnamon, preferably Ceylon
1/8 teaspoon kosher salt
3 ounces unsweetened chocolate, chopped
1 teaspoon ground cinnamon, preferably Ceylon
1 cup plus 1 tablespoon organic raw cane sugar or granulated sugar
1/2 vanilla bean, split lengthwise
1 cup milk
5 tablespoons unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
3 large eggs
Vegetable oil, for frying

Steps:

  • For the chocolate sauce: Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon and salt and cook over medium-high heat, whisking occasionally, until the sugar is dissolved, no lumps of cocoa powder remain and the mixture is simmering, about 4 minutes. Remove from the heat, discard the vanilla bean and add the chocolate, stirring to melt. Let sit until ready to serve (the sauce will thicken as it sits).
  • For the churros: Whisk together the cinnamon and 1 cup of the organic sugar in a medium bowl; set aside.
  • Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt and remaining tablespoon organic sugar and bring to a simmer over medium-high heat. Remove and discard the vanilla bean, add the flour and use a wooden spoon to vigorously mix until the dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer and let cool slightly, about 5 minutes.
  • Fit the stand mixer with the paddle attachment and beat the mixture on medium-low speed. Add the eggs to the dough one at a time, making sure to incorporate each egg before adding the next. (The dough will look broken at first.) Continue to beat, scraping the bowl occasionally, until the dough is smooth, glossy and somewhat stretchy (pull off a small piece of dough and stretch it--it shouldn't break). Spoon the dough into a pastry bag fitted with a large closed star tip.
  • Line a baking sheet with paper towels. Pour the oil into a large pot until it comes halfway up the sides. Fit the pot with a deep-frying thermometer and heat the oil over medium-high heat until the thermometer registers 350 degrees F.
  • Holding the pastry bag at an angle so the tip is a few inches above the surface of the oil, squeeze out the dough, moving the bag as you squeeze so the dough is piped in a 6-inch length into the oil (use a paring knife to cut off the dough at the tip to release it into the oil). Repeat the process to make 4 more churros. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2 to 3 minutes per side. Transfer to the lined baking sheet for a moment, then toss in the reserved cinnamon-sugar mixture. Repeat with the remaining dough.
  • Serve the churros with the warm chocolate sauce.

CHURROS WITH CHOCOLATE DIPPING SAUCE



Churros with Chocolate Dipping Sauce image

Provided by Nigella Lawson : Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup superfine sugar
2 teaspoons ground cinnamon
2/3 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1 tablespoon olive oil
1 cup freshly boiled water
2 cups corn or vegetable oil, for deep-frying
4 ounces good-quality dark chocolate (or 1/2 cup chips)
1-ounce milk chocolate (or 2 tablespoons chips)
1 tablespoon golden syrup (recommended: Lyle's), or corn syrup
2/3 cup double cream

Steps:

  • Mix the sugar and cinnamon for the churros in a wide, shallow dish; this is for coating the cooked churros.
  • Churros: Put the flour into a bowl and stir in the baking powder, then beat in the olive oil and 1 cup freshly boiled water. Keep mixing until you have a warm sticky dough, and let rest for about 10 minutes or for as long as it takes for the corn oil to heat up.
  • Heat the oil in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it's hot enough, toss in a cube of bread and see if it sizzles and browns. If it browns in about 30 seconds, it's hot enough; or if you're using an electric deep-fat fryer regulate the temperature, it should be at 325 degrees F. Keep a watchful eye on your hot oil pan at all times.
  • Preheat the oven to 175 degrees F.
  • When you are ready, load up a piping bag with a large star shaped nozzle (8mm) and fill it with the churro dough. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Cook about 3 or 4 at a time. Once they turn a rich golden brown, fish them out with a slotted spoon or tongs onto a kitchen towel lined baking sheet. To keep the churros warm while you fry the remaining dough. Blot them with paper towels and transfer them to a parchment lined baking sheet. Put the baking sheet into the oven to keep the churros warm. Even if you let them sit out of the oven, they do need 5 to 10 minutes to rest before you eat them, to allow them to set inside.
  • Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
  • Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
  • Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.

CINNAMON CHURROS WITH A CHOCOLATE DIPPING SAUCE



Cinnamon Churros with a Chocolate Dipping Sauce image

This recipe brings back many wonderful memories of my Grandma. I can remember it like it was yesterday. Getting off the school bus and going in the house to find out Grandma was making us Churros for an after school snack. Miss you terribly and think about you often.

Provided by Melissa Turner

Categories     Other Snacks

Time 40m

Number Of Ingredients 17

1 c water
1/3 c butter
2 Tbsp brown sugar, firmly packed
1/2 tsp salt
1 c all purpose flour
1 egg
1/2 tsp vanilla
1/2 c sugar
1 1/2 tsp cinnamon
oil for frying
MEXICAN CHOCOLATE DIPPING SAUCE
3/4 c semi-sweet chocolate chips
1/4 c butter
1/2 tsp ground ancho chili pepper (optional)
1/4 tsp cinnamon
2/3 c sugar
2/3 c evaporated milk 5oz can

Steps:

  • 1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.
  • 2. Transfer mixture to a decorating bag fitted with a large star tip. If you do not have a decorating bag put in a regular freezer or storage bag and cut off the corner. They won't be as pretty but will taste just as good.
  • 3. Heat oil to 375 degrees and fry a couple of churros at a time for 2 mins or until golden brown turning once. Remove from oil and sprinkle generously with your cinnamon sugar mixture.
  • 4. For the chocolate sauce in a heavy small saucepan combine semisweet chocolate pieces, butter, ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.

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